Ingredients
The following ingredients have 4 Servings
- ½ cup (4floz/115ml) butter (melted )
- ½ cup (4oz/115g) granulated sugar
- ⅓ cup (4oz/115g) molasses
- 1 large egg
- 1 teaspoon anise extract
- 2 cups (10oz/284g) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- ½ teaspoon ground black pepper
- ½ teaspoon nutmeg
- ½ teaspoon ground ginger
- ½ teaspoon ground allspice
- ½ teaspoon salt
- ¼ teaspoon ground cloves
- ¼ teaspoon ground cardamom
- 1 cup (4oz/115g) powdered sugar (sifted)
Instruction
- Preheat the oven to 350°F (180°C) and line two baking sheets with parchment paper. Set aside.
- With an electric mixer, combine the butter, sugar, molasses, egg, and anise extract.
- In a separate bowl, whisk the flour, baking soda, cinnamon, black pepper, nutmeg, ginger, allspice, salt, cloves, and cardamom together, and then gradually add to the butter mixture.
- Scoop the dough into 1 ½ tablespoons sized scoops, roll into a ball, and place on the prepared cookie sheets.
- Bake for about 10-12 minutes, until the edges are set. Allow to cool until warm to the touch, then roll in the powdered sugar until coated. I like to dip them twice to get a really good coating.
- Let cool completely before storing in an airtight container. These cookies can be stored at room temperature for up to five days.
